If you’ve been looking for a gluten free cream of broccoli soup recipe, look no further. After numerous attempts, I’ve finally perfected my recipe for this delicious and healthy soup.

This yummy cream of broccoli soup is a new family favorite at my house.  It’s a great way to use broccoli that was frozen fresh from the summer garden. More importantly, it’s a tasty way to get a healthy dose of homemade bone broth into my boys’ tummies.  (Homemade bone broth is one of the natural ways we prevent the stomach virus in the winter months.)

For a printable version of this recipe, go to the end of this post.

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Gluten Free Cream of Broccoli Soup Recipe

Ingredients

4 TBS butter

4 TBS Gluten Free 1-to-1 Baking Mix

1 pound broccoli florets

2 quarts homemade chicken stock

1/2 cup cream

1/2 cup whole milk

1 cup sour cream

2 tsp salt

2 tsp garlic powder

2 tsp onion powder

Optional–Cheese for garnish. I use my favorite cheddar.

Instructions

Melt butter in a large pot.

Add flour, garlic powder, onion powder and salt and whisk together until it forms a roux.

Add the broth 1.5 cups at a time and whisk until it thickens between each addition.

Add broccoli and heat over medium until broccoli is soft.

Add cream, milk and sour cream and, with an immersion blender, blend soup until it is smooth. (No immersion blender? Get one stat! Also, you can let the soup cool a bit, then pour it in your blender to blend.)

Notes

You can omit the roux for a thinner soup.

You can omit the sour cream, but it will affect the flavor, the thickness, and the mouthfeel.

If you omit the roux, I’d keep the sour cream. If you omit the sour cream, to retain the mouthfeel and texture, I’d use the roux.

You can exchange the powdered onion and garlic for fresh ingredients to your liking. Simply saute them in a separate pan until soft and add to the soup when you add the broccoli.

To Roux or Not to Roux

Now, I use a wonderful gluten-free 1-to-1 mix from Bob’s Red Mill to create a roux to thicken the soup. However, I’ve made this soup without any roux at all. It’s a thinner soup, of course, but it’s just as delicious. If you prefer not to use any flour at all, you won’t be sacrificing flavor. The only difference is the soup will have a thinner texture.

I used powdered garlic and onion in this recipe because it’s faster. For an extra dose of healthy ingredients, you can use a few cloves of garlic and a small onion instead.

Print This Recipe

Cream of Broccoli Soup
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Ingredients
  1. 4 TBS butter
  2. 4 TBS Gluten Free 1-to-1 Baking Mix
  3. 1 pound broccoli florets
  4. 2 quarts homemade chicken stock
  5. 1/2 cup cream
  6. 1/2 cup whole milk
  7. 1 cup sour cream
  8. 2 tsp salt
  9. 2 tsp garlic powder
  10. 2 tsp onion powder
  11. Optional--Cheese for garnish. I use my favorite cheddar.
Instructions
  1. Melt butter in a large pot.
  2. Add flour, garlic powder, onion powder and salt and whisk together until it forms a paste-like substance.
  3. Add the broth 1.5 cups at a time and whisk until it thickens.
  4. Add broccoli and heat over medium until broccoli is soft.
  5. Add cream, milk and sour cream and,with an immersion blender blend soup until it is smooth.
Notes
  1. You can omit the roux for a thinner soup.
  2. You can omit the sour cream, but it will affect the flavor, the thickness and the mouth feel.
  3. If you omit the roux, I'd keep the sour cream. If you omit the sour cream, to retain the mouth feel and texture, I'd use the roux.
  4. You can exchange the powdered onion and garlic for fresh ingredients to your liking. Simply saute them in a separate pan until soft and add to the soup when you add the broccoli.
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